Stamped Citrus Shortbread

Ingredients

For the cookies:

 2 cups/255 grams all-purpose flour, plus more as needed

 ⅓ cup/45 grams cornstarch
 ½ teaspoon kosher salt
 1 cup/225 grams unsalted butter (2 sticks), softened
 ½ cup/100 grams granulated sugar
 1 orange (preferably tangelo)
 1 lemon
 ½ teaspoon vanilla extract
 ½ teaspoon lemon extract

For the glaze:

 ¾ cup/75 grams sifted confectioners’ sugar

 1 tablespoon melted butter
 1 tablespoon fresh orange juice, plus more as needed

Preparation

1. Prepare the cookies: Add flour, cornstarch and salt to a medium bowl, and whisk to
combine. Set aside.
2. Combine butter and granulated sugar in the bowl of a stand mixer fitted with the paddle
attachment. Zest half the orange and half the lemon directly into the bowl. Reserve the
lemon and orange for the glaze. Cream the butter mixture on medium-high speed until
light and fluffy, 2 to 3 minutes. Add vanilla and lemon extracts and beat on medium
speed until well combined, scraping the bowl a few times as needed.
3. Add the flour mixture to the butter mixture and beat on low speed just until combined.
Scrape the bowl and fold a few times to make sure everything is well combined. Wrap
dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour, and up to 3
days.
4. Heat oven to 350 degrees. Cut dough in half and let one piece warm up for 30 minutes if
it has chilled longer than an hour. Return the other half to the refrigerator. Portion the
dough into pieces roughly the size of walnuts (a scant 2 tablespoons/about 35 grams),
then roll each piece into a ball between your hands. One at a time, dip a ball of dough
into flour and set on work surface. If dough balls soften too much, return them to the
refrigerator to firm up for a few minutes. You want it cool, but malleable. Dip cookie
stamp in flour, and press down on the ball of dough until it is about 1/4-inch thick.
Remove stamp. (If dough sticks to stamp, carefully peel it off. Don’t worry about excess
flour as you will brush it off after chilling.) Trim the edges using a 2-inch cookie cutter,
and transfer dough rounds to 2 parchment- or silicone mat-lined baking sheets, arranging
them about 1 1/2 inches apart. Repeat with remaining dough.
5. Once you have stamped out all the cookies, knead together the scraps to make a few
more. Chill in the freezer until very firm, about 10 minutes. When cold, brush off any
excess flour with a dry pastry brush.
6. Bake until cookies just start to turn golden underneath, 12 to 14 minutes, switching the
baking sheets from front to back and top to bottom halfway through baking time.
7. Make the glaze while the cookies bake: Zest the remaining skin from the reserved lemon
and orange into a small bowl. Add the confectioners’ sugar, butter and orange juice and
whisk until smooth. If glaze is too thick, add more orange juice. If it is too thin, add more
confectioners’ sugar. It should be the consistency of thin custard.
8. Let the cookies cool for a few minutes on the baking sheets, and transfer to a wire rack
set over a parchment- or wax paper-lined baking sheet. Pick up a cookie, and using the
back of a small spoon, spread a generous teaspoon of glaze on a cookie, letting any
excess drip onto the next cookie. Repeat until all the cookies are glazed. Cool completely.
Cookies will keep in an airtight container at room temperature for up to 1 week.